Panisse (Chickpea Fries)







PANISSE (CHICKPEA FRIES)

New: March 2020

Ingredients
2 cups water
1 cup garbanzo (chickpea) flour
salt & pepper
vegetable or olive oil (original called for peanut...)


Directions
1. Lightly oil an 8x8 square dish.

2. Add the water and 1 tsp salt to a medium saucepan over medium heat. Pour the flour into the pan and whisk thoroughly. Grab a spoon and stir constantly for 5 minutes, the mixture will be very thick.

3. Scrape the mixture into your oiled baking dish. Spread the mixture evenly in the dish and set aside to cool, about 10 minutes. Cover the dish and refrigerate for at least 2 hours.

4. Flip the dish over onto a cutting board to release the molded mixture and cut it into sticks about 1/2-inch thick and 4 inches long.

5. Heat a cast-iron pan with about a 1/4-inch of oil over medium heat.

6. Cook the fries in batches, making sure not to overcrowd the pan, in the hot oil turning occasionally until golden brown and crispy on all sides, about 8 minutes total per batch. Transfer the cooked fries to a paper towel lined plate and continue cooking the remaining fries.

7. Season the fries with salt and pepper to taste.

Original: https://www.yeprecipes.com/img-panisse--chickpea-fries--1019.htm

Hot Dry Noodles




https://thewoksoflife.com/hot-dry-noodles-re-gan-mian/

Hummus





Hummus

3/4 cup of dried chickpeas, soaked (OR 1 can, 15 oz)

1/4 cup (60 ml) fresh lemon juice (1 large lemon)

1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (30 to 45 ml) water

Dash ground paprika for serving

Put chickpeas in a large bowl with 1 t of baking soda and cover with plenty of water (the will double). Soak overnight at rt.

Drain and rise with cold water.

Put in large pot with remaining 1 t baking soda. Add cold water and over by at least 4 inches. Bring to a boil over high heat. Lower to medium, cover and simmer for 1 hr. Drain

Meanwhile, process garlic, lemon juice, and 1/2 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow. 
Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and puree for several minutes, until the hummus is smooth and creamy. Taste and adjust the seasoning with salt, lemon juice, and cumin if you like. 

Falafel






Falafel

New: April 2020

1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
1/2 cup onion, roughly chopped
1 cup parsley, roughly chopped (about a one large bunch)
1 cup cilantro, roughly chopped (about a one large bunch)
1 small green chile pepper, serrano or jalapeno pepper
3 garlic cloves
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/4 tsp black pepper
2 tbsp chickpea flour
1/2 tsp baking soda
avocado oil for frying


The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
Drain and rinse the chickpeas and add them to your food processor.
Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper to the food processor and pulse several times until it resembles the texture of coarse sand.
Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid.
Refrigerate the mixture for 30 minutes to one hour.
Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
Once the falafel are formed, you can cook them by your preferred method mentioned above.
To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350F.
Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until golden. Use a skimmer to check the color of the falafel and make sure they don't over cook. Then remove them to a paper towel-lined plate.
Serve the falafel immediately, while warm and crispy on the outside.
LISA'S TIPS
Falafel are best golden on the outside, not charred. Make sure your oil doesn't get too hot. If it does, the outside will cook too fast before the inside can warm up.
The falafel should not break apart while cooking. They're slightly fragile, but should certainly hold together and retain their shape. If they don't, see my tip above about adding more flour or water.
Can you meal prep falafel? YES! Make the dough mixture and then freeze it for up to 2-3 months. Thaw the mixture in the fridge, stir it, then form in balls or patties and cook. Cooked falafel don't store well as the outside becomes soft.


https://downshiftology.com/recipes/falafel/

Potato Tahdig





http://www.mypersiankitchen.com/tahdig-with-potato/

Koofteh Bereniji


http://www.mypersiankitchen.com/koofteh-berenji-persian-meatballs-with-rice/

Cedar Nid Cocktail



Cedar Nid Cocktail
New: January 2020

1 Shot vodka
Juice from half a lemon (or yuzu if available)
1 Amarena Cherry & 1t-1T syrup (trader joe's brand)
1 ice cube
Serve in champagne coup and fill to top with sparkling water or champagne

Biang Biang Noodles (Biang Biang 麵)



Biang Biang Noodles (Biang Biang 麵)
New: February 2020

For the biang biang noodles (doubleish the recipe)

3 cups bread flour
1/2 teaspoon salt
1 cup water (+2 tablespoons)


For the lamb & sauce:

Marinade:
1 lb fatty lamb shoulder or chuck, thinly sliced
1 tablespoon vegetable oil
2 tablespoon Shaoxing rice wine
2 teaspoon cornstarch

(toast spices below)

Chop together:
2 tablespoon grated ginger
1 bunch scallions, chopped (white parts and green parts separated)

Chop together:
10 cloves garlic, minced
2 red japapeño (long hot red or green chili pepper or fresno) de-seeded and thinly sliced

Mix in:
2 tablespoons rice vinegar

Spices:
2 tablespoons cumin seeds
1 t tablespoon coriander seeds
1/2 teaspoon freshly ground white pepper

Sauce mix:
4 tablespoons chili oil, preferably homemade
1.5 teaspoon sugar
1.5 teaspoon black vinegar or rice vinegar
1.5 tablespoon soy sauce
1/2 teaspoon salt

Chop together:
2 small red onion, thinly sliced
6 stalks thinly sliced celery

10+ cabbage leaves, roughly chopped


Order:
Make noodles dough let rest for 1-2 hrs
Marinate lamb
Toast spices
Chop all veggies
Make noodles
Boil water for noodles
Heat oil
Add ginger, green onion (white part), cook 1 min
Add garlic pepper, cook 30 seconds
Heat to high, add lamb + marinade, wait until brown
(Add cabbage to boiling water)
Add 2 T rice wine, spices, and all sauce, onions, celery
(When water is re boiling, add noodles, cook 90s)
Then add noodles to wok
Add green part of green onions and mix


In the bowl of a stand mixer, add the bread flour, salt and water. Combine the mixture with your hands or a fork until it starts to form a scraggly dough. 

Once the dough has come together a bit, attach the bowl to the mixer fitted with the dough hook attachment, and turn it on low speed (setting “2” on a KitchenAid). Allow the mixer to knead the dough for 20 minutes.


Once the dough has reached the right consistency, knead it by hand into a smooth ball, and cover it with plastic wrap or an overturned bowl (as long as the bowl is not touching the dough). Allow it to rest for 1 to 2 hours.

Combine the sliced lamb with 1 tablespoon vegetable oil, 2 tablespoon Shaoxing rice wine, and 2 teaspoon cornstarch. Set aside to marinate.

Toast the spices until fragrant, about 5 minutes. Coarsely grind the spices in a spice grinder or mortar & pestle. Set aside.

Prepare all your vegetables, and set those aside as well. You want to have all your ingredients chopped, minced, and ready to go before you turn on the stove. 

 Line a baking sheet with parchment paper, and transfer the rested dough to a clean, oiled surface. Press the dough into a half-inch thick, relatively even rectangle about 10 inches in length.

Cut the rectangle into 20 equal strips

Take each strip and lay flat on the counter. Use your palm to flatten the strip into a long, wide, flat noodle––don’t worry about it being perfectly straight or even.


Now, the next step is how this noodle got its name. Pick up the noodle on both ends, lift it, and gently slap it repeatedly on the counter while stretching it out. You can also use your hands to flatten it out further so that the noodle has a relatively uniform thickness. The biang biang noodles should be about the thickness of spaghetti––if they are translucent at all, they’re too thin. 

Lay them onto your parchment-lined baking sheet, and repeat the process until you have all 20 noodles. If you run out of space on the parchment paper, just put another layer of parchment on top. You can keep the noodles this thick, or if you like thinner ones, you can slice each noodle in half lengthwise using a sharp knife. Cover the biang biang noodles with plastic wrap so they don’t dry out.


Bring a large pot of water to a boil. The noodles will take approximately 90 seconds to cook, so make sure you time it right so that they’re cooked and drained around the same time that your sauce is done.

To make the sauce, heat 3 tablespoons of vegetable oil in a large wok over medium heat. Add the ginger and scallion whites and cook for 1 minute.


Add the garlic and long hot red pepper, and cook for another 30 seconds.

Crank up the heat to high and add the marinated lamb.

Stir-fry the lamb until just browned, and immediately add 2 tablespoons rice wine, along with your prepared spice mixture, the chili oil, sugar, black vinegar, soy sauce, salt, onions, and Chinese celery (if using). If things are starting to stick to the bottom of the wok, add a ¼ cup or so of water to deglaze it.

Transfer the cooked biang biang noodles and cabbage to the wok along with the garlic chives (if using) and scallion greens, and toss until everything is completely coated in the sauce.


Originally from: https://thewoksoflife.com/cumin-lamb-biang-biang-noodles/

Risalamande



New: December 2019
From: https://nordicfoodliving.com/risalamande-danish-rice-dessert/

Super easy 1/4 recipe (Dec 2025)
1/4 c rice 
25 ml water
250 ml milk
Vanilla bean powder

40 g sliced almonds (skin still on)
1/2 T sugar
1/2 c cream
Cherry sauce

Make whipped cream in milkshake cup


The original recipe was an insane amount, so this is a halved version.
Ingredients
Rice pudding
0.5 cup (1.125 dl) short-grained white rice (pudding rice)
50 mL water
0.5 L milk
0.5 vanilla beans (the seeds)
1 t je ne sais quoi
Risalamande

75 g almonds
1 tbsp sugar
1 cups (250 mL) heavy cream
0.5 can cherry sauce (for topping, get the type from trader joes)

Instructions
Danish rice pudding (The Risalamande version)
In a saucepan; add rice and water. Heat up and let it boil for about 2 minutes.
Add the milk to the pudding and heat up until boiling under constantly stirring.
Add the seeds from the vanilla beans. This is done by slicing the vanilla beans and scrape out the seeds using a knife. Mix the vanilla with 2 tablespoons of sugar. Also, add the empty vanilla beans to the pudding (they still have a lot of flavor).

Let the pudding simmer under a lid at low heat. The rice has a tendency to burn to the saucepan so remember to stir regularly. Let it simmer for about 35 minutes.
Remove the empty vanilla beans. The rice pudding is now done. Let it cool in the fridge before you proceed to make the Risalamande. You can with advantage make this rice pudding the day in advance.

Risalamande
Heat some water until boiling point and pour it in a small bowl. Add the almonds and let them soak in the hot water for about 5-7 minutes. One-by-one take the almonds up and press them between two fingers so that the peel separates from the almond. Add more hot water if needed. It should be easy to skin the almonds.
Coarsely chop the almonds and mix them with the cold rice pudding.

In a separate bowl, whisk the heavy cream into whipped cream and gently mix the it with the rice pudding. The Risalamande is now done. Put it in the fridge until serving.

Notes: Serve the Risalamande with some warm cherry sauce. If you want to play the traditional Danish almond-game (mandelgave), leave a whole almond without the peel in the Risalamande - who ever gets the whole almond wins a small prize.


Original:
Ingredients
Rice pudding
1 cup (2.25 dl) short-grained white rice (pudding rice)
100 mL water
1 L milk
2 vanilla beans (the seeds)
Risalamande

150 g almonds
2 tbsp sugar
~2 cups (500 mL) heavy cream
1 can cherry sauce (for topping)

Zucchini, Onion, and Basil Frittata




Marcella Hazen's Zucchini, Onion, and Basil Frittata
New: December 2019

oil
1 large onion, thinly sliced
3 (or 2.5) medium zucchini (used 3 the first time, over flowed)
5 eggs (used 6 the first time, over flowed)
butter

Salt, pepper

Use 8 inch cast iron

Kartofler (Danish Style Potatoes)



Kartofler  (Danish Style Potatoes)
New: December 2019

6 large potatoes
1⁄2 cup butter
1 large onion, sliced
1 tablespoon granulated sugar
1 tablespoon vinegar
1 teaspoon salt
1 dash white pepper


Boil potatoes. Cool, peel and slice 1/4-inch thick. Set aside.
Melt butter in frying pan. Add onions and sauté for 5 minutes, stirring occasionally. Add potatoes. Sauté for 5 minutes or as long as needed, turning potatoes to brown both sides.
Add remaining ingredients. Cook for 5 minutes longer.

Adapted from: https://www.food.com/recipe/kartofler-danish-style-potatoes-136227

Flæskesteg (Danish Christmas Pork Roast)



Flæskesteg (Danish Christmas Pork Roast)

New: December 2019

1 kg Boneless pork roast with rind
coarse salt
5 dried bay leaves (I used 14 with 2 kg of pork)

1. Use a sharp knife to cut long deep grooves in the rind of the pork roast. The grooves should be about 5 mm (1/5 inch) apart. Make sure to make deep grooves in the rind but do not cut into the actually meat.
2. Rub the entire roast thoroughly with coarse salt. Especially, make sure that you get lots of salt in the grooves. (TIP: rub salt on when you're ready to put it on the oven, not early)
3. Place 3-6 dried bay leaves in the grooves - this can be omitted if you do not have any. (TIP: push them really far down into the grooves, otherwise they will get burnt at the end)
4.Place the roast on a rack with a roasting pan underneath. In the roasting pan; add 1/2 liter (2 cups) of water and some sliced carrots and onions. This water with the vegetables can later be used to make a nice gravy. Make sure that the roast is lying in a horizontal position. You can use a ball of aluminium foil under the roast to level it. If you do not do this you risk that the rind gets an uneven color or get burned.
5.Preheat the oven to 225 C (440 F) and cook the roast for 15 minutes.
6.Turn down the heat to 200 C (400 F) and continue cooking.
When the core temperature is 57 C (135 F) turn on the grill function in the oven. This make sure that the rind gets nice and crisp. Keep an eye on the roast so that you don't burn it.
7.The roast is done when the core temperature is 65 C (150 F). It takes about 1.5 hours to reach this temperature. If the water evaporates during the cooking, you should add some extra.
8.When the roast is done; take it out of the oven. Let it rest for about 15 minutes or eat it right away. Cut the roast in slices at each groove.
9. If you want to make a nice gravy; drain the vegetables form the water and pour it in a sauce pan. Add some heavy cream and some brown gravy coloring. Add salt to taste.




Adapted from:

https://nordicfoodliving.com/danish-roast-pork-with-crackling-flaeskesteg/


Tip 1; When preparing this pork roast you need to cut deep grooves in the rind about 5mm (1/5 inch) apart. In this step it is important that the grooves are deep but do not goes all the way down to the actual meat.

Tip 2; It is also important the you add plenty of salt on the rind and down in-between the grooves. If you do not add enough salt you risk that the rind do not get nice and crisp.


Tip 3; finally, is important that the roast is lying in a horizontal position when cooking it in the oven. This makes sure that the rind is cooking evenly, so you do not risk that one end is burned and the other is under cooked.

Moo Shu Pork

Buttery Poppy Seed Hamantaschen



Buttery Poppy Seed Hamantaschen

Ingredients
COOKIES:
3/4 cup unsalted butter, room temperature
2/3 cup sugar
1 large egg, room temperature
1 tsp vanilla
1 tsp grated lemon zest (i used lemon instead of orange bc david doens't like orange)
2 1/4 cups flour
1/4 tsp salt
1-5 tsp water (if needed)

FILLING:
8 oz whole unground poppy seeds (1 1/2 cups-- this is over 2 spice jars so get it in bulk!)
.5 sticks of unsalted butter
1 cup milk
3/4 cup sugar
1/4 cup honey
1/4 tsp salt
2 large eggs, beaten


1. Slice 1.5 sticks of butter into chunks and put in kitchen aid
2. Add 2/3c sugar and cream
3. Add 1 egg, 1 t vanilla, 1 t lemon zest and beat.
4. Add 2.25 c flour and .25 t salt. Stir by hand (otherwise will get a poof with the kitchen aid) until incorporated and then mix until a crumbly dough is formed. Don't overwork.
5. Form into a flat disk and wrap in plastic wrap or put in a tight tupperware and chill in fridge for 3 hrs to overnight. (THIS IS A GOOD TIME TO MAKE THE FILLING)
6. Roll out on floured surface until 1/4 in thick
7. Flip over and keep rolling until 1/8 in thick
8. Use a 3 in biscuit cutter (a WIDE mouth mason jar is precisely 3 inches) to cut out dough in circles. (re roll and recycle old dough obviously)
9. Spoon 1 t filling into each cookie
10. Fold into triangles as directed below in otherwebsite
11. Bake on cookie sheet at 350 for about 15-20 min but watch em bc they burn fast.

Filling
1. You're supposed to grid the poppy seeds but i just skip it bc my spice grinder always smells like chilies and indian spices
2. Melt .5 sticks of butter in sauce pan on medium
3. Add 1 c milk, 3/4 c sugar, 1/4 c honey, 1/4 t salt. Stir until dissolved
4. Beat eggs in a medium heat proof bowl. Scoop out hot butter/sugar mixture and slowly drizzle 1 cup into the eggs while beating to temper (I use the 1/4 c measure bc it's dirty anyway).
5. Slowly add all the egg mixture back to the hot sauce pan
6. Cook while whisking for 3-5 more minutes until the mixture thickens to cover the back of a spoon and turns lighter yellow



Adapted from:
https://toriavey.com/toris-kitchen/buttery-hamantaschen/

Crustless Pumpkin Pie Bites



Crustless Pumpkin Pie Bites
New: October 2019

Makes ~12.  It doesn't expand a lot, so you can really fill the top of the muffin tins.

INGREDIENTS
2 large eggs
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 t vanilla extract
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
Whipped cream, (optional)


INSTRUCTIONS
Preheat oven to 425 ˚C and  cupcake tray with paper liners.

BEAT 2 eggs lightly, add 3/4 c of white sugar and continue beating until light. Add 1 t cinnamon, 1 t vanilla extract, 0.5 t sal, ginger, cloves (and extra pumpkin pie spice or cardamom or nutmeg if desired).

Slowly add in evaporated milk and finally pumpkin and stir until everything is well mixed.

Spoon into muffin tray.

BAKE for about 5 minutes at 425, then turn down to 350 and bake for another 20 min or so, honestly there's a huge margin of error so do whatever.

COOL slowly down slowly (e.g. not the fridge) otherwise they'll crack.

La Zi Ji (辣子鸡, Sichuan Mala Chicken)



Ingredients (probably double)

Marinade
1 lbs (450 g) skinless boneless breast, cut into 1-inch cubes
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon light soy sauce (or soy sauce)

Coating
1/4 cup cornstarch
1 teaspoon cayenne powder (*Footnote 1)
1 teaspoon ground toasted Sichuan peppercorns (*Footnote 2)
3/4 teaspoon fine sea salt
Spice mix (*Footnote 3)
1 tablespoon sesame seeds (and more to garnish)
1 to 3 cups whole dried red Sichuan chilies (*Footnote 4)
2 tablespoons Sichuan chili flakes
1 teaspoon sugar

Cook
1/3 cup peanut oil (or vegetable oil)
2 teaspoons Sichuan peppercorns
5 garlic cloves , thinly sliced
1 tablespoon ginger , grated
4 green onions , roughly chopped
1 cup chopped cilantro for garnish (Optional)

Instructions
Combine chicken pieces, Shaoxing wine, and soy sauce in a bowl. Mix well and marinate for 10 to 15 minutes. If you're planning to marinate the chicken longer, cover with plastic wrap and transfer to fridge overnight.

Add cornstarch, cayenne powder, ground Sichuan pepper and salt in a large sealable bag. Shake to mix well.

Mix all the spice mix ingredients in a big bowl.

Mix ginger, garlic, and green onion in a small bowl.

When you’re ready to cook, drain the chicken pieces and discard the marinating liquid. Transfer the chicken pieces into the bag with the cornstarch mixture, and shake until they are lightly coated.
Heat a wok (or a large deep skillet) over medium-high heat until wisps of smoke start to rise. Add oil.
When oil is hot, spread out the chicken pieces without overlapping (do in batches if needed). Use a pair of tongs or chopsticks to separate the chicken pieces, and allow the chicken to grill undisturbed. When the bottom of the chicken turns golden brown, flip to cook the other side until golden. Stir a few times to make sure the surface of the chicken is evenly cooked.

Remove your pan from the stove, turn to medium heat, then transfer the cooked chicken to a large plate. This step will let your hot pan cool off a bit, so you won't burn anything later.

You should still have some oil in the pan. If not, add 2 tablespoons oil.

Add the Sichuan peppercorns. Cook and stir until the color turns dark brown. Remove them from the pan and save for later. (*Footnote 6)

Add the garlic, ginger and green onions. Stir a few times to release the fragrance. Stir-fry vigorously from now on, as you don't want anything to burn. Add the bowl of spice mix with the peppers. Quickly stir until the peppers just turn a bit darker without turning black.

Add back the chicken. Cook and stir until well mixed. Remove the pan from stove and transfer everything to a plate with chili peppers prominently displayed. Top with cilantro for garnish, if using.
Serve hot (and ‘hot’!) over steamed white rice as a main.

Notes
1. The original recipe calls for 1 tablespoon cayenne chili powder and 1 tablespoon roasted ground peppercorns, which can produce a very hot dish depending on the product you use. I reduced the amount and the result was great for my taste. Note: you need to increase or decrease both spices, so the flavor of the dish stays balanced.
2. Although many Sichuan recipes suggest dry toasting Sichuan peppercorns and grinding them, I personally prefer to cook them in a bit of oil until turned brown, drain the oil, then grind the Sichuan peppercorns. It eliminates the raw numbing zing and gives it a more rounded aroma. The peppers will be less potent so you can use more to add fragrance.
3. In the original recipe, Taylor followed the authentic way of cooking, adding each spice separately so the different types of peppers are toasted just to the right degree. However I found this process very challenging on an electric stove without burning anything, so I decided to mix the spices and add them all at once.
4. Choose fat and large chili peppers that have a milder taste. If you cannot find Sichuan chili peppers, you can alternatively use Korean chili peppers. Do not use Thai Bird’s eye chili peppers. I know 3 cups sounds like a LOT of peppers if you cook the dish the authentic way. Alternatively you can use 1 cup chili peppers, which affects the dish’s appearance but not the taste.
5. You might need to cook the chicken in two batches if using a smaller pan.
In China, whole Sichuan peppercorns are always left in the dish. However you do need to pick them out of the dish when eating because it’s not very pleasant if you accidentally bite into them -- I infused the peppercorns in the oil and then removed them. Do not throw away the cooked Sichuan peppercorns; instead, blot the residual oil with paper towels and grind them into powder. Store in the fridge and use in any recipe that calls for toasted ground peppercorns.

https://omnivorescookbook.com/mala-chicken/

Wild Blackberry Pie

Wild Blackberry Pie





New: August 2019

Prepare Butter flaky (all butter) pie crust

FILLING
2 pints blackberries (1 1/2 pounds-- i used 1 lb 10 oz, next time i would do even a little more)
1/2 cup sugar
3 tablespoons all-purpose flour (can add 1 Tb cornstarch too)
1 tablespoon fresh lemon juice (Yuzu when available!)
1 tablespoon cold unsalted butter, cut into cubes (skipped this oops!)
TOP:
1 egg yolk, beaten

Step 1 
In a bowl, stir the blackberries with the sugar, flour and lemon juice, scrape into the prepared pie crust and sprinkle the butter cubes on top.

Step 2 
Brush the overhanging pastry with water and carefully set the top crust over the berry filling (i like cutting it with ravioli cutter and weaving a lattice). Press the edges of the dough together and trim the overhang to 1 inch. Fold the edge under itself and crimp decoratively.

Step 3   
Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling. MAKE SURE TO PUT DRIP PAN UNDERNEATH. If necessary, cover the edge with foil for the last few minutes (15-30) of baking. Let the pie cool for at least 4 hours before serving.

Adapted from: https://www.foodandwine.com/recipes/marilyn-batalis-blackberry-pie

Pad Kra Pao (Pad Gaprao) Chicken Stir-Fry with Holy Basil



Pad Kra Pao (Pad Gaprao) Chicken Stir-Fry with Holy Basil
Yield: 4-6 Servings


Ingredients
10-20 Thai chilies, or to taste
10 cloves garlic
2 spur chilies or another mild, red pepper, chopped
1 cup long beans, cut into short pieces
1 small onion, diced
1.3 lbs chicken, coarsely ground
2 Tbsp oyster sauce
3 Tbsp soy sauce
1.5 Tbsp fish sauce
1 Tbsp black soy sauce
4 Tbsp water
1 Tbsp sugar
1 ½  cup holy basil leaves, loosely packed (use regular basil, NOT thai)
Vegetable oil, as needed
2–3 eggs (1 per person)

Jasmine rice for serving


Instructions

1. Pound Thai chilies into a fine paste.
2. Add garlic and spur chilies and pound into a rough paste.
3. Combine oyster sauce, soy sauce, fish sauce, black soy sauce, water and sugar; stir to dissolve the sugar.
4. In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
5. Add chicken and toss until they’re no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
6. Add onions and long beans; toss until the chicken is done.
7. Remove from heat and stir in the holy basil.
8. Taste and adjust seasoning as needed.

For the fried egg:
1. Heat about 1 cm of vegetable oil in a small non-stick pan or a wok over medium high heat.
2. Once the oil is hot (you want the oil very hot, especially if you like runny yolk), crack the egg directly into the pan and let it fry until the edges are browned and bubbly.
3. Serve the stir-fry over rice and top it with the fried egg. Drizzle a little of the prik nam pla over the egg and enjoy!


NOTES:
Prik Nam Pla (condiment for seasoning the egg, optional): Mix together some fish sauce, a squeeze of lime juice, chopped Thai chilies, and chopped garlic.
Note: If you don’t have holy basil, Thai basil will work fine; however, I have found that regular Italian basil actually has a more similar flavour to holy basil than Thai basil does, so that will work as well!

Doubled original recipe.
From: https://hot-thai-kitchen.com/holy-basil-stir-fry/
Author: Pailin Chongchitnant 

Egg Fried Rice




Fried rice: 
Peanut Oil
2 cups cooked rice (make with slightly less water than normal)
6 eggs lightly beaten
Sesame seeds
Dark Soy, Ginger powder, sesame oil

Cilantro

Lightly beat eggs, add white pepper and salt

heat peanut oil in pan over medium heat
add batten eggs and swirl periodically to make omelet. remove from heat before cooked
add more oil to pan, add rice and spread evenly.
don’t stir a lot, just let it sit and get crisp. add sesame seeds
when a little crispy add omelet on top
add dark soy, sesame oil as desired
add some cilantro at the very end of cooking, just too warm it.

Peony Seafood and Mushroom



We ate this at the peony something in Bellevue in July 2019.
Tried to remake it. I think we have the seafood and vegetables correct, but the sauce will take some tries.



King mushrooms
Shallot
Red pepper
Chives
Green onion
Ginger
Shrimp
Scallop
Squid

Mole Sauce



Ingredients

2 cups chicken broth
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
4 corn tortillas, cut into 1-inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon olive oil
1 onion, halved and thinly sliced
1/2 head garlic, peeled and sliced

1/3 cup chopped peanuts
1/4 cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped (look for mexican chocolate discs)
1 cup chicken broth (optional)
3 tablespoons white sugar
1 teaspoon salt

Directions

1. Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.

2. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.

3. Toast tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles

4. Allow the chiles and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.

5. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.

6. Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.

7. Pour chile puree into a large saucepan over medium heat. Stir in chocolate, chicken broth (optional), sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

Adapted from: https://www.allrecipes.com/recipe/223261/authentic-mole-sauce/

Chicken Fajitas



New: July 2019
(original recipe did not have enough spice or vegetables, this is my modified version)

Marinade:
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1 teaspoon salt
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon crushed red pepper flakes, optional

1.5 pounds boneless skinless chicken breast, cut into thin strips
1 medium sweet red pepper, cut into thin slices
1 medium yellow/orange pepper, cut into thin slices
1 medium green pepper, cut into thin slices
1 bunch green onions, cut into thin slices
1 chopped white onion

6 flour/corn tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream


1. In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours (or at room temp for even shorter)
2. In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. May have to do in batches.
3. Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
4. Spoon filling down the center of tortillas; fold in half. If desired, serve with toppings.


From: https://www.tasteofhome.com/recipes/flavorful-chicken-fajitas/

Will's Abuelita's Salsa Verde



New July 2019

(First time made it with 1 poblano, 1 habanero, 2 serranos and 2 jalapenos bu it was way too spicy. Modified recipe is below)


Mi abuelita’s recipe for salsa or guacamole
Ingredients (makes ~1 L) *values are approximate and can be adjusted for taste*
1 lb tomatillos (Peel back the husks to assess quality)
~2-4 tablespoons of chopped onions (or about 2 slices of an onion)
1 garlic clove
Fresh cilantro (a few stalks)

Peppers:
2 poblanos (roasted)
2 serranos
2 jalapeños
(other combos below)

Pepper
Salt
Cumin (not too much, can easily overpower)
Oregano (dry typically)
1-2 Limes


1. Remove the husk from the tomatillos and wash with water (they may be sticky). Grab the tomatillo by the base of the stem to remove, which should remove the stem and husk in one movement.
2. Place the tomatillos stem-side-down in the medium sauce pan. Add enough water to cover halfway.
3. Cook the tomatillos using medium heat until the side of the tomatillos that is touching the pan just begins to yellow. Flip and cook the other side (each side takes ~2-5 min when water is hot enough). Blenders will also heat the tomatillos, so make sure to only slightly cook them to avoid overheating with the blender. If you are not going to use a blender, then you can cook the tomatillos longer (until all sides are a bit yellowed) to make them softer and juicier. Still try to avoid overcooking.
4. To fire-roast the poblano, place the poblano directly on the grills of a gas stove or directly on the coals of a barbecue. Make sure it is engulfed by the flames. After 0.5-1 min, the skin should be charred; flip to cook other side. This adds a lot of good flavor. Would not recommend charring the other peppers, unless you like capsaicin gas choking your house.
5. In food processor, first chop the not-so-wet onion, garlic, and peppers. Next add lime and tomatillos. Finally add cilantro and spices (salt, cumin, oregano, more lime).


Also worthwhile to look at: https://www.simplyrecipes.com/recipes/tomatillo_salsa_verde/



Original Recipe:


Mi abuelita’s recipe for salsa or guacamole
Ingredients (makes ~1 L) *values are approximate and can be adjusted for taste*
·       1 lb tomatillos (Google Image these if you are unfamiliar of what they look like)
o   Peel back the husks to assess quality
·       ~2-4 tablespoons of chopped onions (or about 2 slices of an onion)
·       1 garlic clove
·       Fresh cilantro (a few stalks)
·       Pepper
·       Salt
·       Cumin (not too much, can easily overpower)
·       Oregano (dry typically)
·       Limes
·       Peppers
o   Roasted poblano (for flavor, it’s ~1000 scovilles and never noticeably spicy)
o   Serrano (medium, ~25,000 scovilles) and jalapeño (mild, ~12,000) for base spice
o   Habanero (hot, ~100,000 scovilles) for spice and flavor. Habaneros offer a fiery taste that is separate from the spice.
o   Can also add chipotle (smokiness) and chiles árboles (a bit smoky)
o   Examples: a mild-to-medium salsa can be made with 1. Two habaneros 2. One habanero and two-three serrano peppers 3. One habanero, two serranos, and two jalapeños 4. Three-five serranos and two-three jalapeños
·       Other suggestions:
o   Prickly pear fruit, labeled in Spanish markets as “tuna” (nochtli) [Tuna (Spanish) and nochtli (Nahatl, adopted to Spanish) mean “fruit of the prickly-pear cactus”]. This fruit is mildly sweet with a texture like watermelon. Has fairly large seeds that can be removed or are edible. A variant, xoconochtli, is very tart and only a little bit needs to be added to impart flavor but is very good in the salsa.
o   Tequila (a splash should suffice; it can overpower very easily)
o   Mango (for sweetness)
·       For guacamole:
o   1 avocado (the smaller, black, wrinkly kind, Persea americana; not the green California one)
o   Tablespoon of sour cream
Instructions
1.      Remove the husk from the tomatillos and wash with water (they may be sticky). Grab the tomatillo by the base of the stem to remove, which should remove the stem and husk in one movement.
a.      Tip: use a paring knife to remove any bit of the stem that may have stayed
2.      Place the tomatillos stem-side-down in a frying pan. Add enough water to cover halfway.
3.      If using a blender, cook the tomatillos using medium heat until the side of the tomatillos that is touching the pan just begins to yellow. Flip and cook the other side (each side takes ~2-5 min when water is hot enough). Blenders will also heat the tomatillos, so make sure to only slightly cook them to avoid overheating with the blender. If you are not going to use a blender, then you can cook the tomatillos longer (until all sides are a bit yellowed) to make them softer and juicier. Still try to avoid overcooking.
a.      Tip: cooking the tomatillos helps to release sugars and make the tomatillos softer; however, if they cook too long, then they will make the salsa too watery and too sweet). Overcooking the tomatillos, or making them too liquidy, tends to make the watery salsa served in many Mexican restaurants. This type of salsa is good for making chilaquiles or fine on its own, but for fresher, more flavorful salsa avoid making it too liquidy.
4.      To fire-roast the poblano, place the poblano directly on the grills of a gas stove or directly on the coals of a barbecue. Make sure it is engulfed by the flames. After 0.5-1 min, the skin should be charred; flip to cook other side. This adds a lot of good flavor. Would not recommend charring the other peppers, unless you like capsaicin gas choking your house.
Blender
5.      Add the juice of a lime and one or two tomatillos and pulse-blend them (to avoid overheating). Titrate the others to begin making the liquid base for your salsa; the idea is to make sure the salsa is not too liquidy (semi-chunky is best) and to make sure the heat from the blender doesn’t ruin the salsa.
6.      Add the other ingredients stepwise, making sure to taste periodically. Especially check periodically the spice of the salsa. The spice, when made in a blender, tends to dissipate quickly after making it, so you can err on the higher side of spicy.
a.      Tip: if the salsa is too bitter (from the tomatillos), salty, or oniony, then you can add more lime>cilantro>peppers to balance the flavor
Hand-chop
7.      Hand-chopping is more difficult and takes longer but results in chunkier salsa and fresher taste. The spiciness also will not dissipate as fast and typically the spice observed when it is made will hold for a few days. To make, finely chop the tomatillos, which will turn chunky and liquidy. Add to a bowl. Finely chop the other ingredients and add to taste (see note above about flavor balancing).
Guacamole
8.      To make guacamole, add the avocado and sour cream. Sour cream helps it to be a little creamier and to maintain color without turning black (which is usually a problem when making guacamole, and is usually remedied by lime juice, but guaranteed with sour cream). The guacamole can be made in a blender as well (for a very creamy guacamole) or if hand-chopped needs to be vigorously stirred.
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